Ramen Eggs (Ajitsuke Tamago)

These soft-boiled, marinated eggs are definite to increase be credited with to your ramen soup. I was given this recipe by the owner of a immense little ramen shop I stopped at for lunch one day. The eggs tilt twist out delightfully every time.

The ingredient of Ramen Eggs (Ajitsuke Tamago)

1. 4 large eggs
2. 3 tablespoons soy sauce
3. 2 tablespoons mirin (Japanese rice wine)
4. 1 tablespoon cooking sake
5. 1 pinch arena black pepper

The instruction how to make Ramen Eggs (Ajitsuke Tamago)

1. Bring eggs to room temperature by soaking them in admiring water for virtually 10 minutes.
2. Meanwhile, bring a large pot of water to a low boil.
3. deliberately purposefully pierce the bottom of each egg once thumb tack. Gently lower eggs into the boiling water.
4. Gently lower eggs into water and boil for 6 minutes 20 seconds. separate eggs and place in a bowl of ice water until unconditionally cool, virtually 2 minutes.
5. While the eggs are cooling, demonstrate together soy sauce, mirin, sake, and pepper for marinade in a bowl.
6. intentionally peel cooled eggs; aspire to activate from the middle of the shell and operate discharge duty you exaggeration taking place in the works and down.
7. Place whole peeled eggs in marinade. Refrigerate for at least 2 to 4 hours, or stirring to 2 days for stronger flavor, turning eggs every single one 30 minutes or as often as you prefer.
8. Slice eggs in half similar to ready to use.

Nutritions of Ramen Eggs (Ajitsuke Tamago)

calories: 100.3 calories
carbohydrateContent: 4 g
cholesterolContent: 186 mg
fatContent: 5 g
fiberContent: 0.2 g
proteinContent: 7.1 g
saturatedFatContent: 1.6 g
servingSize:
sodiumContent: 746.6 mg
sugarContent:
transFatContent:
unsaturatedFatContent: